Penne Arrabbiata Sauce by Chef Gianni Russo

Begin by bringing a 3-4 qt. pot of water to boil for one pound of penne rigate pasta. Add a table spoon of oil so the pasta doesn't stick together. When the water boils, add your pasta and begin preparing the sauce.

All sauces are prepared in a separate cast iron skillet about 8-10" wide and 3-4" deep, if you don't have a cast iron skillet, improvise!

In your cast iron skillet, slowly heat on a low flame a 1/4 cup of extra virgin olive oil and put 1/3 cup of sweet onions and a teaspoon of crushed red pepper. Saute until onions are transparent.

Add 7-8 oz. of diced pepperoni and saute to reduce fat. Simmer and blend in the sweet onion and red pepper.

Add the 26 oz. jar of Papa's Sauce.

Once the pasta is al dente (slightly hard) or cooked to your liking, pour all the pasta and water in a colander and drain all the water by shaking well but do not rinse the pasta so it stays hot!

Quickly add the pasta to the iron skillet of sauce and stir on a very low flame while sprinkling freshly grated Parmesan or Grana Padano cheese. Garnish with fresh basil and serve family style oin the skillet on a hot plate right on the table.<